Day Two: Remove salmon filets from brine. Rinse lightly in cold water, pat dry. Put fillets in smoker. Cold smoke fish in smoker over indirect heat to avoid cooking until smoke flavor is evident (1 to 2 hours). Be sure fish remains cool to the touch. This process will put flavor into the fish without cooking the flesh. Do not smoke fish too hot as it will still be put on the grill to finish the cooking process. Reserve fish in refrigerator until ready to grill. Prepare summer corn salsa refrigerate until served. Prepare Chile Dumpling batter and refrigerate.